Cheesecake, almonds and mangoes


Proceeding from this premise and its great result, cheesecake, almonds and mangoes This is a delicious suggestion when it comes to drinking coffee or as a dessert on a special occasion.

It is true that this cake has a very soft and delicate taste, which, added to its spongy texture, thanks to the ground almonds, we have no choice but to encourage you to do so as soon as possible. cheesecake, almonds and mangoes.

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Cheesecake, almonds and mangoes

This almond, cheese and mango tart is a recipe I like: easy to make, easy to make and nothing to worry about.

Cheesecake, almonds and mangoes

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Time to prepare 10 minutes
Cooking time 40 minutes

Ingredients

Broken dough base

  • 1 Egg
  • 120 g Flour
  • 40 g Butter ointment
  • twenty g Water
  • 1/2 spoon Sol
  • 1/2 spoon White sugar

For the filling of cheesecake, almonds and mango

Time to prepare 10 minutes
Cooking time 40 minutes

Ingredients

Broken dough base

  • 1 Egg
  • 120 g Flour
  • 40 g Butter ointment
  • twenty g Water
  • 1/2 spoon Sol
  • 1/2 spoon White sugar

For the filling of cheesecake, almonds and mango

Cheesecake, almonds and mangoes

Votes: 0
Evaluation: 0
Your:

Rate this recipe!

Instructions

  1. We go down to the dough, broken and for that we pour the flour into a bowl, make a hole in the center and pour the egg, butter, water, salt and sugar.

  2. Mix well until all ingredients are melted into a homogeneous mass without lumps. Form a ball, wrap in plastic wrap and store in the refrigerator for at least an hour.

  3. Place the ball of dough on a sheet of greaseproof paper. Spread a little flour on top and stretch with a rolling pin until you get a base, as round as possible, with a diameter of about 22 centimeters and a thickness of three or four millimeters.

  4. We place the form on the dough and very carefully turn the dough on the form.

  5. Remove the baking paper, place the dough well on the entire surface and walls of the form and put the filling.

  6. Beat the eggs in a bowl, add the remaining ingredients, beat with a mixer and pour into the dough.

  7. We enter the form through the first slot of the oven (starting from the bottom), which we will preheat to 180º, for 40 minutes.

  8. Turn off and let the cheese, almond and mango cake warm inside for another five minutes. Remove from the oven and allow to cool.

Recipe notes

This mango almond cheesecake is really tasty, but I personally like it more than one day to the next. To do this after it is completely cold, I advise you to cover it with plastic wrap or a plastic bag and leave it at room temperature, as with any cheesecake. No matter how fresh you eat it or leave it for the next day, you will love this cheese, almond and mango cake so much that you will always have it in your recipe book.



I will see you on another recipe.
David from 55000 Recipes

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